Chicken Cordon Bleu Lasagna combines the classic flavors of chicken, ham, and Swiss cheese with the comforting layers of lasagna. It’s a rich, creamy, and indulgent dish that brings a unique twist to traditional lasagna. Here’s how you can make it:
Ingredients:
- For the lasagna layers:
- 9 lasagna noodles (cooked al dente)
- 2 cups cooked and shredded chicken breast (rotisserie chicken works great!)
- 8-10 slices of deli ham
- 2 cups shredded Swiss cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- For the creamy béchamel sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk (whole milk for creamier texture)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- Optional garnish:
- Fresh parsley, chopped
- Extra Parmesan
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Cook the lasagna noodles in salted water according to the package instructions until they’re al dente. Drain and set aside.
2. Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes to eliminate the raw flour taste, forming a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue whisking and bring the sauce to a simmer, allowing it to thicken.
- Stir in the Dijon mustard, garlic powder, onion powder, Italian seasoning, and season with salt and pepper to taste. Let the sauce simmer for 5-6 minutes until it coats the back of a spoon. Remove from heat.
3. Layering the Lasagna:
- First layer: Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles over the sauce.
- Second layer: Add half of the shredded chicken evenly over the noodles, then layer 4-5 slices of ham on top. Sprinkle 1/3 of the Swiss and mozzarella cheeses over the ham.
- Third layer: Spoon a generous amount of béchamel sauce over the cheese, then repeat the process with 3 more noodles, the remaining chicken and ham, another 1/3 of the cheese, and more béchamel.
- Final layer: Top with the final 3 noodles, pour the remaining béchamel sauce on top, and sprinkle with the remaining Swiss, mozzarella, and Parmesan cheeses.
4. Bake:
Cover the dish with aluminum foil and bake for 25-30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden on top.
5. Rest and Serve:
Allow the lasagna to rest for 10-15 minutes before slicing to help the layers set. Garnish with chopped parsley and extra Parmesan if desired.
Enjoy!
This Chicken Cordon Bleu Lasagna is creamy, cheesy, and full of savory flavors, making it a wonderful dish for family gatherings or special dinners.
